Tag Archives: avocado

Homemade Guacamole….

15 May

Guacamole is one of these dips that can be either amazing, too hot or simply tasteless… Most of the time, the ones that you buy at the supermarket belong to the last category and depending on where you are, the home-made guacamole are often amazing but sometimes too hot.
I had a lot of different guacamole in Miami and I have to say that I became a real fan of that dip even if I do not really like the avocado texture generally speaking.

Indeed, you can create your own guacamole recipe and get the texture you want by adding chopped tomatoes, onions and herbs…. be careful with the chili proportion, depending on where you buy them, they can be mild or extremely hot. Start with a little amount and adjust when you have reached the right consistency…

Last but not least… the avocados have to be ripe otherwise it’s not worth the experience. You’ll never get a nice creamy consistency, the avocado will be too hard to mash with a fork and instead of a melting feeling, you will obtain a grainy consistency and also struggle with the making of it!


  • 2-3 ripe avocados
  • 1⁄2 cup red onion, minced
  • 1⁄2 red chili, seeds removed, minced
  • 1⁄2 green chili, seeds removed, minced
  • 2 tbsp coriander, finely chopped
  • 1 lime juice
  • 1 lemon juice
  • 1⁄2 tsp salt and black pepper
  • 1 small ripe tomato, pulp removed, chopped
  • 1/2 tsp of ground cumin (optional)


Cut avocados in half and remove the seed. With a spoon large enough, scoop out the avocado from the peel.


Put them in a mixing bowl and pour a lime juice on top to prevent them from darkening.
Using a fork, roughly mash the avocado. It still has to be a little chunky*.


Add the chopped onion, coriander, salt and pepper and mash some more.

Add part or all of the chili peppers to the guacamole to your desired degree of hotness.
Chop the tomato, add to the guacamole and mix.
Adjust the seasoning and serve it straight away or keep it covered with cling film in your refrigerator to prevent oxidation.

Guacamole is often served with Tortilla Chips but it is also very good as a side for fajitas, tacos or spread in wraps.

*If you wish to use a food processor, depending on how powerful it is, keep one of the avocado on the side and roughly cut or chop the other ingredients. Process all of them except the avocado until you obtain a finely chopped mix. Add the avocado and lime juice and process again until you obtain a smooth mix. With a fork, roughly mash the other avocado and incorporate the smooth mix into it. Adjust the seasoning and serve it straight away or keep it covered with cling film in your refrigerator to prevent oxidation.

Guacamole 2


  • 2-3 avocats bien mûrs
  • 1⁄2 oignon rouge finement émincé
  • 1⁄2 piment rouge, finement émincé, sans les graines
  • 1⁄2 piment vert, finement émincé, sans les graines
  • 1 petite poignee de coriandre émincée
  • 1 jus de citron vert
  • 1 jus de citron jaune
  • 1⁄2 cac de sel et du poivre
  • 1 petite tomate bien mûre, emondée et taillée en petits cubes
  • 1/2 cac de cumin en poudre (optionnel)


Coupez les avocats en 2 dans le sens de la longueur et avec une cuillère à soupe, séparez la chaire de l’avocat de son enveloppe.

Placez-les dans un bol et arrosez-les de jus de citron pour éviter qu’ils ne s’oxydent et noircissent.

A l’aide d’une fourchette, écrasez-les grossièrement afin de garder un peu de texture.*

Incorporez ensuite l’oignon émincé, la coriandre, le sel et le poivre et la moitié des piments afin de contrôler la puissance de votre guacamole.

Goûtez votre guacamole, ajoutez le reste des piments, du jus de citron, du cumin si nécessaire puis ajoutez les dés de tomates et mixez une dernière fois.

Versez le guacamole dans un bol de service et servez-le immédiatement avec des chips mexicaines ou en accompagnement de fajitas, tacos, garniture de wraps….

Si vous souhaitez le garder pour plus tard, couvrez-le avec du film alimentaire a contact et gardez-le au réfrigérateur pour éviter qu’il ne s’oxyde avec la lumière et l’air.

*Si vous voulez vous simplifier la vie en utilisant votre robot, dans un premier temps, placez l’oignon et les piments dans le bol pour obtenir un mix finement émincé. Incorporez ensuite la coriandre, la moitié des avocats et les jus de citron et passez-les au mixer jusqu’à obtention d’un mix qui garde encore un peu de texture.

Ecrasez grossièrement les avocats restants et incorporez le mix aux avocats.

Goûtez et ajustez l’assaisonement. Finissez en incorporant les dés de tomates.


Mango Avocado Salsa, a fresh side worth trying!

1 Dec

Yesterday, I was preparing a light Asian dinner for some friends coming over and while looking at my lime and coriander shrimps next to my rice cake, I was thinking that it desperately lacked color….

That’s how I ended up with the idea of the mango & avocado salsa….. the green of the avocado and the deep yellow of the mango were a perfect choice to make the whole dinner look amazing!



  • a ripe avocado still firm
  • a ripe mango still firm
  • a lime
  • a handful of coriander
  • salt & pepper


Peel the mango then cut lengthways into two large pieces. To do that, cut it along the stone of the mango, then cut the small part that remains around the stone if it is not too mushy.

Mango peeled

Cut the mango parts into 1 cm wide stripes then into cubes. Reserve them in a bowl.

Mango Diced

Cut the avocado lengthways and remove the stone delicately.

Using a large spoon, remove the flesh from the skin. As the spoon is curved, it will easily separate the avocado flesh from its skin without damaging it. You will end-up with a two nice halves of avocado.

Cut them into 1 cm wide stripes then into cubes. Pour them with the mango.

Squeeze 1 to 2 lime juices on top of the preparation. If your lime is hard as a stone, roll it and press it at the same time on the working surface before cutting it. It will help to release the juice. It is important to squeeze the juice on top of the avocado as it will prevent it from getting dark (because of oxidation).

Roughly chop the coriander and spread it on top of the avocado and mango mix.

Season with salt and pepper or fish sauce and chili if you want to make it more Asian. Taste and adjust.

Serve it straight away with fish, shrimps, white meat or as an appetizer with corn chips.